I love strawberries! Especially farmer’s market strawberries. Farmer’s market strawberries may cost more and aren’t around all year but they are worth it! They are beautiful, juicy, and when they finally arrive it’s like Christmas. In the winter the farmer’s market has mostly root vegetables. The spring leads to more green vegetables and early fruits. And then the warm summer months come and the berries arrive! It’s so exciting when they are finally there that I buy as much as I can carry. Yes, you can buy strawberries at the grocery store any time of year – but they don’t taste like anything. The anticipation, the beautiful redness, and the juicy explosion of taste makes it hard to go back to grocery store strawberries in December.
When I saw them last week in Clarendon I thought, “they’re here! THEY ARE HERE!” So I bought two large boxes. One for eating, and one for making ice cream. Last year my parents gave me an ice cream maker for my birthday, and it’s been really fun to use. After each new batch, I’m always itching to try using another fruit or candy. But, strawberry is my go-to. It’s delicious, creamy, sweet, and a little bit tart. Ice cream is easy to make, just a bit time consuming.
This recipe comes from the manual that came with my Cuisinart ice cream maker. Here is a manual from a different maker, but with a similar recipe.
1 pint strawberries, stemmed and sliced
1 cup sugar
1 cup milk (this time I used 2%, but I think it works better with whole)
2 cups heavy cream
1 teaspoon pure vanilla extract
Instructions:
Ray says
Strawberry Ice Cream looks very tasty!
I find the putting freezer items in a flat storage container and then into a gallon size freezer storage bag eliminates most of the freezer burn. Make sure that you take out as much air as possible from the bag. Two step process but it is well worth it for some home made ice cream.